A refreshing and crunchy salad featuring crispy chicken and vibrant vegetables, perfect for a light meal or appetizer.
Author:Sabrina Hermes
Prep Time:15 minutes
Cook Time:0 minutes
Total Time:15 minutes
Yield:4 servings 1x
Category:Salad
Method:Mixing
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
2 cups shredded green cabbage
1 cup shredded carrots
1 cup cooked chicken, shredded
1/2 cup sliced bell peppers (any color)
1/4 cup chopped fresh cilantro
1/4 cup green onions, sliced
1/2 cup cooked rice noodles
1/4 cup crushed peanuts (optional)
1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon honey
1 teaspoon minced garlic
1 teaspoon grated ginger
1/4 teaspoon red pepper flakes (optional)
Instructions
In a large bowl, combine the shredded cabbage, carrots, cooked chicken, bell peppers, cilantro, green onions, and rice noodles. Toss gently to mix all the ingredients evenly.
In a separate small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, minced garlic, grated ginger, and red pepper flakes until well combined.
Pour the dressing over the salad mixture and toss until everything is evenly coated.
If desired, sprinkle crushed peanuts on top for added crunch.
Serve immediately or chill in the refrigerator for about 30 minutes to allow the flavors to meld together.
Notes
For a spicier kick, add sliced jalapeños or a dash of sriracha to the dressing.
You can also substitute the chicken with tofu or shrimp for a different protein option.